| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8428626 | Trends in Food Science & Technology | 2018 | 86 Pages |
Abstract
Remarkable studies demonstrated that the health beneficial effects of vegetable oils have been often attributed to their antioxidant properties and abilities to increase cellular antioxidant defense system and thereby scavenge free radicals, inhibit lipid peroxidation, augment anti-inflammatory potential, and further protect the CVS from various adverse effects. However, the repeatedly heated vegetable oils increase the effect of lipid peroxidation and aggravate the development of CVD. In conclusion, it is noted that we should consume the nutritionally rich fresh vegetable oil and discourage the use of repeatedly heated oil in our daily diet to reduce the risk of CVD.
Keywords
SFAGSTFFAGPXFRAPACEICAM-1TBARSALAETsALTCCl4MUFALDL-CPPAR-γHDL-CT2DCBCCHDVCAM-1VLDL-CLOX-1VCOMDATNFMono unsaturated fatty acidsTXBGSHESRCATPAHCVSLPS2-diphenyl-1-picrylhydrazylROSASTalanine transaminaseALPAlkaline phosphataseadverse effectBeneficial effectsalpha linolenic acidPUFAFree fatty acidssaturated fatty acidspoly unsaturated fatty acidsinterleukincoronary heart diseaseCardiovascular diseasesaspartate transaminasethromboxaneTriglyceridesferric reducing ability of plasmaType 2 diabetesCVDVirgin coconut oilVegetable oilsSODerythrocyte sedimentation rateSuperoxide dismutaseElectron transport systemCardiovascular systemBMIendoplasmic reticulumcomplete blood countBlood pressurelactate dehydrogenaseLDHLipopolysaccharidesmalondialdehydethiobarbituric acid reactive substancesintercellular adhesion molecule-1Nitric oxidehaemoglobinHydroperoxidesPolycyclic aromatic hydrocarbonspolymerase chain reactionPCRvascular cell adhesion protein 1Catalasereduced glutathioneCarbon tetrachloridetotal proteintotal cholesterolhigh density lipoprotein cholesterolVery low density lipoprotein cholesterollow density lipoprotein cholesterolPeroxisome proliferator-activated receptor gammaglutathione S-transferaseglutathione reductaseReactive oxygen species
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Food Science
Authors
Kumar Ganesan, Kumeshini Sukalingam, Baojun Xu,